Bacon, spinach & gorgonzola pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g pennepasta
- 1 tbsp vegetable oil
- 1 onionchopped
- 8 rashers smoked back baconchopped
- 200ml hot vegetable stock
- 300g frozen pea
- 150g pack gorgonzolacubed
- 250g spinach
Nutrition: per serving
- kcal658
- fat25g
- saturates11g
- carbs77g
- sugars7g
- fibre9g
- protein35g
- salt4.06g
Method
step 1
Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
step 2
Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.
